YEah Tz’s been on the brew wagon years... done some neat stuff. I kinda miss it... I had a bad run..like 3 batches in a row went south..it happens..and I sold everything. Ugh.
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Shit 'bout to get real in Squirrelville!
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In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by scotth View PostHere's an option or two for one gallon IPAs. You'll need a big pot and bottles/caps in addition to the kit. If you want to cap beer bottles, you need new caps and a capper.
I've never used these kits. Here's a link to expanded kit instructions, although it's on another site, it's from a smoked-meat member. And it's a really informative post on using the kits.
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So I have a couple of projects in the works. I have the jalapeno bacon in the brine. I got my new MES put together just need to do the initial burn. I have started getting stuff together for the squirrel version of Cajun boudin. Picked up some trotters, pig tails and neckbones today. Got the first two soaking in salt water over night. Goal is to remove blood and other impurities so I get a nice pork stock. I will blanche everything as well. I want a really nice stock to cook the boudin rice in, but I also have plans for a ramen from scratch. Hopefully tomorrow I can get my eggrolls done. I have two beer kits on the way. Been waiting a long time to do some fun stuff!
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Originally posted by Squirrel View PostSo I have a couple of projects in the works. I have the jalapeno bacon in the brine. I got my new MES put together just need to do the initial burn. I have started getting stuff together for the squirrel version of Cajun boudin. Picked up some trotters, pig tails and neckbones today. Got the first two soaking in salt water over night. Goal is to remove blood and other impurities so I get a nice pork stock. I will blanche everything as well. I want a really nice stock to cook the boudin rice in, but I also have plans for a ramen from scratch. Hopefully tomorrow I can get my eggrolls done. I have two beer kits on the way. Been waiting a long time to do some fun stuff!
Just curious on how you will do your version of boudin. Saw a new twist on boudin at a local store who have placed 1st and 2nd in peoples choice for traditional boudin voted locally. They now have boudin with cabbage the meat market guy said its really good stuff didn't have single links at lunch counter just 5lb packs in meat display so didn't get to sample it. Will pass later this week and get me a taste of it would like to try it in my next batch.
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Originally posted by Fishbum View PostJust curious on how you will do your version of boudin. Saw a new twist on boudin at a local store who have placed 1st and 2nd in peoples choice for traditional boudin voted locally. They now have boudin with cabbage the meat market guy said its really good stuff didn't have single links at lunch counter just 5lb packs in meat display so didn't get to sample it. Will pass later this week and get me a taste of it would like to try it in my next batch.
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Originally posted by Squirrel View PostSo I have a couple of projects in the works. I have the jalapeno bacon in the brine. I got my new MES put together just need to do the initial burn. I have started getting stuff together for the squirrel version of Cajun boudin. Picked up some trotters, pig tails and neckbones today. Got the first two soaking in salt water over night. Goal is to remove blood and other impurities so I get a nice pork stock. I will blanche everything as well. I want a really nice stock to cook the boudin rice in, but I also have plans for a ramen from scratch. Hopefully tomorrow I can get my eggrolls done. I have two beer kits on the way. Been waiting a long time to do some fun stuff!
Sounds like good fun and good eating and drinking
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Originally posted by Squirrel View PostI am going to use baby bokchoy. I read about cabbage and that sounds good. Most recipes call for simmering the pork, but I am using smoked. I bought a rice called popcorn rice and it came from Louisiana. Definitely not traditional, but hopefully it will be tasty.
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Originally posted by Snarlingiron View PostSo is popcorn rice the same as Basmati? I have been using that for a long time, and when you cook it it smells like popcorn. Just wondering.
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Originally posted by Fishbum View PostIt's a hybrid of basmati but the grains are not as slender as basmati. Jasmine has the same aroma and taste of popcorn rice but the jasmine grains are softer and clingier in texture. I think the popcorn rice has a little more pronounced aroma compared to the other two.
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Originally posted by Squirrel View PostI can't wait to try the popcorn rice. I use Jasmine all the time, but I think it has a floral fragrance. I usually get it at the Asian store though and I love making fried rice with it. I bought some from the same place as the popcorn from LA. so interested in seeing if there's a difference. I am waiting on my casings to make the boudin. Some recipes call for parsley is that something you use?
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Originally posted by Squirrel View PostSo I have a couple of projects in the works. I have the jalapeno bacon in the brine. I got my new MES put together just need to do the initial burn. I have started getting stuff together for the squirrel version of Cajun boudin. Picked up some trotters, pig tails and neckbones today. Got the first two soaking in salt water over night. Goal is to remove blood and other impurities so I get a nice pork stock. I will blanche everything as well. I want a really nice stock to cook the boudin rice in, but I also have plans for a ramen from scratch. Hopefully tomorrow I can get my eggrolls done. I have two beer kits on the way. Been waiting a long time to do some fun stuff!sigpic
it's all good my friend..........
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Originally posted by chefrob View Postisn't it nice to have some "me" time.............Attached Files
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